Bottom Round Roast with Onion Gravy

Claudette Tripodo Taddeo

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Modified from: Bottom Round Roast with Onion Gravy

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4 hrs 10 min servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper,garlic, and place on top of the onions. Add the vinegar, wine, 1/2 cup of water, beef stock, and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking. (that's the secret to moist roast) Let it simmer on low !
  2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.


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